CREAM CHEESE TARTS
Make and share this Cream Cheese Tarts recipe from Food.com.
Provided by Color Guard Mom
Categories Dessert
Time 30m
Yield 36 tarts
Number Of Ingredients 6
Steps:
- Mix first five ingredients, beat at high speed.
- Line tart pan with paper liners (small).
- Put vanilla wafers in liners bottom side down.
- Spoon 1 T batter onto wafer.
- Bake 15 minutes at 350 degrees F. Let cool.
- Top with cherry pie filling or any fruit.
- Yields 3 dozen large tarts or 6 dozen small tarts. These can be frozen.
Nutrition Facts : Calories 124.1, Fat 7.1, SaturatedFat 3.5, Cholesterol 25.6, Sodium 79.8, Carbohydrate 13.5, Fiber 0.2, Sugar 4.2, Protein 1.8
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Mr Fasi
[email protected]Thanks for sharing this recipe!
Jacob Lynch
[email protected]I can't wait to try this recipe!
kings rebal
[email protected]I'm going to try making these tarts with a gluten-free crust next time.
Usman Bangash
[email protected]These tarts are a great way to use up leftover cream cheese.
Ali Raza Rahn
[email protected]I'm not sure what I did wrong, but my tarts turned out dry and crumbly.
Amjid Khan Amjid Khan
[email protected]I had some trouble getting the crust to roll out evenly, but the tarts still turned out great.
Alicia Argueta
[email protected]These tarts were a bit too sweet for my taste, but my kids loved them.
Niamat Yar
[email protected]I'm not a big fan of cream cheese, but I really enjoyed these tarts. The filling was light and fluffy, and the crust was perfectly crisp.
Becky Hendrix
[email protected]I made these tarts for a bake sale, and they sold out in minutes! Everyone loved them.
Alaboobz Junior
[email protected]These cream cheese tarts are so delicious! I love the combination of the creamy filling and the flaky crust.
Farhan Hossain Niloy
[email protected]I've made these tarts several times now, and they're always a crowd-pleaser. The recipe is easy to follow, and the tarts always turn out perfectly.
Faizan Shk
[email protected]These cream cheese tarts were a hit at my last dinner party! The filling was creamy and tangy, and the crust was perfectly flaky. I'll definitely be making these again.